Here’s a fantastic way to use up the last of your ground spices and also make a great gift, presented in a well-sealed glass jar.
Simply take a really good-quality salt such as a fleur de sel, pink salt or, Rebecca’s favourite, Murray River Gourmet salt, and your choice of ground spice. Use about 1 teaspoon of spice to about 125g of salt. Mix them together thoroughly in a small bowl, then tip into a dry airtight container.
Store for as long as you would any salt and use to add a pleasing spice flavour to dishes.
- Rose petals
- Bay leaves and dried lemon peel
- Shaved truffle
- Chopped dried chillies
- Dried orange peel and fennel seeds
- Star anise and cloves
In The Moment Magazine podcast
The Art of the Natural Home by Rebecca Sullivan is published by Kyle Books. Photography by Nassima Rothacker.